Chicken lasagne

Chicken lasagne

This chicken lasagne has some vegetables hidden in the sauce but don't tell the kids! It has a simple sauce and is great to make ahead and reheat when you are ready to eat.

prep:
1:00|
cook
1:00

ingredients

2 tbsp olive oil

500g chicken breast fillets, cut into small cubes

4 cloves garlic, crushed

2 brown onion, finely diced

1 red capsicum, diced

2 zucchini, diced

500g tomato paste

1 tbsp Italian herb mix

375g large instant lasagne sheets

1/2 cup butter

1/3 cup plain flour

1/2 tsp ground nutmeg

2 1/2 cups milk

3 cups shredded pizza cheese

method

In a frying pan, heat the oil and fry the chicken cubes on high heat until cooked. Add the garlic to the pan, constantly stirring for one minute until the garlic is cooked and then add the onion, capsicum and zucchini. Cook for 4 minutes until soft and translucent.

Add the tomato paste and Italian herb mix to the pan and fry for 2-3 minutes. You may need to add a little water at this stage, if your sauce is too thick. Simmer for 5 minutes and remove from heat.

Preheat oven to 180°C fan-forced and spray your lasagne dish with cooking spray and set aside.

Make the cheese sauce by heating the butter in a pan until melted and sprinkling the flour over the top. Using a wooden spoon, stir constantly for 1 minute as the flour grains burst and then remove from heat and whisk in milk and nutmeg. Return to heat and 2 cups of the pizza cheese to the sauce and continually whisk until it is all combined. Cook for 3 minutes. Remove from heat and set aside.

Place two spoons of the chicken mixture onto the bottom of the lasagne dish and spread out. Place your first layer of lasagne sheets and cover with half of the chicken mix. Place another layer lasagne sheets onto the chicken. Spread the other half of the chicken mixture onto the sheets and cover with lasagne sheets. Pour the cheese sauce over the sheets and sprinkle the remaining cup of pizza cheese evenly over the top.

Cover the cheese sauce with baking paper and then cover the entire dish tightly with foil. Bake for 45-50 minutes. Remove foil and baking paper and grill on high for a further 15 minutes to brown top. Remove form oven and leave to stand for 10 minutes before serving.

notes

I like to add mushrooms to the chicken mix as well if I have some.

This chicken lasagne freezes well. Just refrigerate and when cold, slice portions and cover in foil to freeze.

This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

kidspot can be viewed on multiple devices

a note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out here